Broccoli-Rice Casserole (No Canned Soup) Recipe

Name: Broccoli-Rice Casserole (No Canned Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh broccoli florets and stems, chopped (stems should be VERY finely chopped); 1/2 lemon; 1/4 cups onion, chopped; 1 clove garlic, minced; 1 stalk celery, chopped; 2 tablespoons butter; 3/4 cups mushrooms, minced; 1 tablespoon flour; 12 ounces evaporated milk; 1/2 teaspoon salt; 1/8 teaspoon white pepper; 2 cups shredded cheddar cheese (can use any cheese you like here, I like to use some smoked Provolone or Gouda if available); 1/4 cup brown rice, cooked

Servings: persons

4 cups fresh broccoli florets and stems, chopped (stems should be VERY finely chopped)
1/2 lemon
1/4 cups onion, chopped
1 clove garlic, minced
1 stalk celery, chopped
2 tablespoons butter
3/4 cups mushrooms, minced
1 tablespoon flour
12 ounces evaporated milk
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups shredded cheddar cheese (can use any cheese you like here, I like to use some smoked Provolone or Gouda if available)
1/4 cup brown rice, cooked

1
First: Steam or microwave (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli.
2
Second: Melt butter in skillet. Add onions, garlic, celery and mushrooms and saute until softened. Stir in flour and cook about one minute to take away the raw flour taste. Whisk in milk and continue whisking until slightly thickened. Season with salt and pepper. Add 1 1/2 cup cheese and stir to melt.
3
[Microwave directions] Add butter, onions, celery and mushrooms to 2 quart batter bowl. Cover and microwave on HIGH for 5 minutes. Add flour to vegetables and stir. Whisk in milk and cook uncovered on HIGH for 6-7 minutes. Whisk after 4 minutes and once a minute thereafter to even out the cooking. Season with salt and pepper. Add 1 1/2 cup cheese and stir to melt. Sauce will thicken more as it sits.
4
Third: Combine broccoli, rice, and cheese sauce. Turn into 1 1/2 quart greased casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees F until bubbly.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups fresh broccoli florets and stems, chopped (stems should be VERY finely chopped), 1/2 lemon, 1/4 cups onion, chopped, 1 clove garlic, minced, and more.

Yes, Broccoli-Rice Casserole (No Canned Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli-Rice Casserole (No Canned Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions